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While out enjoying the Christmas lights on Monday we stopped for a couple of tapitas at Bodeguita Romero and one of them was this totally tender and tasty Presa Ibérica al Palo Cortado. I mean, it was seriously OMG good. So I decided that I would try to replicate it as a New Year’s Eve dish. Then I got this 600 gram monster and have since been trying to figure out how to prepare it! The Romero family have given me some vague instruction, and my friend José Pizarro has also helped out. But I’m still kind of going in with a bit of knowledge but nothing step by step to follow. Stay tuned!

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